甘永泰魚蛋

Although have been raised locally in Hong Kong, honestly there are quite a lot of place in this small piece if land that I’ve not yet set foot on. If it wasn’t because of work, I don’t think i will go to outlying islands like Cheung Chau.
However, quite coincidentally, after since i have been working in Cheung Chau, there are more and more chances for me to go to this island and finally got the chance to tour around it.
It should not be surprising that my tour around Cheung Chau was surrounded by food and food oriented; and this is a must go place for me every time i visit this island. The line is typically long even in weekdays, and you can image how long you have to wait before you can actually place your orders.
This store sells only one type of things: meat balls. Not the ones that you see in IKEA nor those braise in a tomato based sauce, these are authentic cantonese «balls». Coming in various flavors and sizes, the most signature of all would be the fish ball with size of a tennis ball. Normally fish balls are small, even smaller than a ping pong, but these seemed to be irradiated by radiation and are under steroids; they are HUGE!!! Well, as size is not my serious concerns, please be assured that they are not only big, but taste good as well. Normally fish balls lack a taste of fish in general, but not these, you can actually taste the «fishiness» is all positive means from the tennis ball sized fish balls.
Other than the larger balls, there are smaller ones. Fancy shrimp or pork? There you have them; pretty much like their larger cousins, you can actually taste the meat the balls are made of which make them feel like genuine food, but not those fake, plasticky counterparts you see often in stalls around Hong Kong. I particularly like their mud carp fish balls which are less bouncy but other than the fish, you can also taste the aged orange peel in the mud carp balls. It is quite one of a kind and I assure you they could hardly be found elsewhere.
Actually there are plenty more to see and to taste in Cheung Chau, it just happens that this is my first stop. If you really like what you have seen and taste here, you can also buy the uncooked ones and bring them back home; equivalently good when you put them in soup or braised in curry sauce.